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Sunday, March 29, 2009

Blue Plate Special-- The very best meatloaf recipe. I promise!

I've made this meatloaf several times, since I first posted it. It's such a comforting dish. This is a more recent photo, where I made individual "mini meatloafs" so that I can reduce the cooking time to 20 minutes.

I had no idea that this meatloaf recipe would become my #1 most viewed blog post of all! Every day, people are internet searching for "The Best Meatloaf Recipe" and this is where they end up. I'm so glad that you found me! I have made so many different meatloaf recipes, over the years.
For years, I made the Quaker Oats version, with canned cream of mushroom soup. Truth be told... I think it's yummy. But that was BEFORE I swore off processed foods and canned cream soups.

This recipe is one I've made for several years. It's from Food Network, "Sarah's Secrets". Unfortunately Sarah Moulton's show is no longer on the air, but I still love this recipe!

The secret is using a mixture of beef, veal and pork. NOTE:I understand if you don't want to use veal. I only buy grass fed, free-range red meat, these days. If you don't want to use veal, use beef and pork. There is such a different flavor and texture, compared to using just ground beef.If you use all-beef, then the meatloaf tastes like a big burger. If you use turkey, the meatloaf will be very dry-- unless you use a panade. At that point, you've changed the recipe so much, that I cannot guarantee success! What makes this recipes so full of flavor is the marjoram and thyme. I like the idea of cooking the onion and garlic, instead of adding them to the mixture raw. I'm not wild about hot sauce, but it works in this recipe.

If you hate meatloaf.... I hope you will reconsider this version. If you have your own recipe, and believe yours is the best ever--stick around. I want to share a tip that I learned on America's Test Kitchen (Cook's Illustrated). It changed how I cook my meatloaf, and it makes cleanup so much better.

Ready? You'll need a baking sheet, foil and a cooling rack. Trust me.
The full recipe is on the bottom of this page.

In a skillet, with a little olive oil, you cook 1 1/2 cups onion and 3 garlic cloves, until tender-- about 5 minutes. Set it aside to cool.

In the meantime, get your other ingredients going. You'll need a large bowl for the mix, and a separate bowl to mix eggs, milk and hot sauce.

You can skip this step, but I already have the skillet that I cooked the onion with. I make a little patty so I can taste it. Hmmm, a little more salt and pepper. Hot sauce is perfect. We're ready to make meatloaf...here comes my tip!

This is a meatloaf pan. I loved it, at one time. You'd fill the pan on the left with ground beef and fit it into the pan on the right. The grease drips below. Brilliant! Well... let's revisit that idea.
America's Test Kitchen is right-- the meat cooks and steams and you don't get that beautiful even crust all the way around. Here's how I do it, now. I should sell these pans on eBay. Just kidding. I don't use them anymore, though.

I line my roasting pan with foil, place the cooling rack on top. I cut a piece of foil a little larger than my loaf. I poke holes all the way around, so that fat can drip below.

I love Sara Moulton, but not meatloaf. My hubby, like a true man, is a meatloaf freak. Since he's Italian, I always make it with beef, pork and veal, unless I can sneak in some turkey on him when he's not looking. And I always saute my veggies before adding them. I agree it adds flavor.

I just made this tonight and I can't believe I finally found the very best meatloaf recipe. In fact my fiancee just yelled across the room that this was the best meatloaf I have ever made. What a hit!!! and I have never been a huge fan of it but I am now. I did not have veal on hand so I used pork and beef and I had to sub oregano for the marjoram but it was awesome and you are right no gravy needed. I can't wait for meatloaf sandwiches tomorrow!! Thank You

I make meatloaf almost identically to your recipe. My only difference is that my glaze is ketchup, worcester sauce and brown sugar and then I throw on a couple slices of bacon. I usually double the recipe and make spaghetti and meat squares the next day. Got one cooking right now! Yum!

thank you so so much for this recipe. i made it for my best friend's birthday last night and it was a HIT. everyone kept complimenting the meatloaf saying it was "better than my mom's" haha. this truly is The BEST meatloaf recipe EVER! here's a picture that i posted on my facebook of the finished product (i paired it with honey-balsamic carrots and garlic mashed potatoes- all from scratch)!

First let me tell you that i am a male. i am 71 years old and have been cooking gourmet food for over 40 years, over the years i have heard it all and tried it all, dozens of meatloaf recipes. HO-HUM. This by far is the best recipe i have ever tasted. Happy that i could experience it before i go to cooks heaven.

Dear Barry, That is one of the sweetest compliments I've ever received! I'm thrilled that this recipe fulfilled your desire for the best meatloaf. My husband agrees. Anytime I make this, he is one very happy man! Bless you.

I have tried so many meat loaf recipes each claiming to be the best. I came across your blog and thought 'here's another one claiming the same' until I read Barry's comment and I was sold. He has been making them for longer than myself so how could I doubt his testimonial?Thanks for sharing, will definitely give it a try and thanks to you too Barry, I hope you get to try many more!

I apologize if you cannot see the recipe card. I am testing a new version of printable recipe cards for Key Ingredient. It seems that, for now, if you are viewing with Internet Explorer, or on a tablet, you can't view it. Please note that I added a link, that you can click on to see it on "Key Ingredient". I hope this will be fixed soon!

I have posted that if you are using Windows Explorer that it might not be visible, so I say to click "HERE" in bold letters. That will transport you to the recipe card on Key Ingredient. Please, PLEASE, read the bottom of the post and you will see how easy it is to find the recipe card. Or, view it in Google Chrome or Mozilla Firefox. Hope this helps.

Dear Echo, you don't have an email on your profile Email me at foodiewife@gmail.comI just tested my links, and they are working. No error message. I have no idea why you can't get to my recipe. Try viewing from Windows Explorer?

Does it really need veal? Think about the life of that little calf. At no time do I see the need to eat a young force fed animal that lives its short life in a box hardly big enough to stand up in. I love the rest of the ingredients but as a "country girl" I've seen the life that the little calves have. Love the recipe except for the veal. Let's be kind to the animals we eat and at least let them live a decent life before we eat them. Doka Wo

Dear Doka Wo,Since you don't have a profile, I will address your question of this recipe really needs veal. No, it doesn't. Go with pork and beef only. Whenever I buy meat, I buy grass fed hormone-free meat. Yes, it's more expensive but that's what I do. I am well aware of the inhumane treatment of calves who are raised, in the dark, in tiny crates to be called milk-fed veal. I don't buy or eat it. I buy free-range. I'm a carnivore and a flexitarian. I don't apologize for eating meat. It's what I've done all my life. I don't judge vegetarians, and I would hope they would be vice versa. You be your own judge and choose accordingly.

I can't wait to try this! Like the previous poster, I was going to eliminate the veal for ethical reasons. (We raise and eat our own natural grass-fed beef and hogs - it's not like I'm against eating good meat!) I had never heard of free-range veal. If I can find some, I'll leave it in the recipe. At any rate, I look forward to trying it!

Dear Chef,If this is a Paula Deen copyccat, I have no idea. I ALWAYS list my recipe source if I use someone's recipe. I have referenced this recipe as being Sarah Moulton's recipe when she had (a much missed) show on Food Network. No matter what, it's the meatloaf recipe that my family loves best.

Your recipe is very similar to mine, but I'm going to get some marjoram to test that out. One very small suggestion (that I got from Cook's Illustrated) is to bake the meatloaf first just enough to get a crust and then put the glaze on.

Meatloaf and mashed... ahhhh. Second only to the sandwiches the next day.

Hey Debby - this glaze looks fantastic! When I make meatloaf - I still use the loaf pan and this sounds as it is worth a try! One thing I add to my ingredients is I finely chop up a stalk of celery. It gives good flavor to the loaf and keeps thins a bit moist. Will have to try this glaze though - it sounds yummy!

Made this Saturday night with a potato onion tart (Also a Pinterest recipe) and it was amongst the best meals I've ever had! Thanks for a truly awesome meatloaf recipe. Didn't have veal, so used 1/2 beef and 1/2 pork and it was outstanding!

Just want to THANK YOU for converting me into a meatloaf lover! My mom used to punish us by forcing us to eat the worst meatloaf ever. I made it and brought some to my mom, and even she thanks you!Not having one of those special meatloaf pans, your instructions to cook it without one are great! I agree, the coating on top is excellent, no need for gravy. I did find one loaf to be very large. I cooked it to internal temp of 160 degrees as instructed, but the middle of the loaf was a bit mushy...really just a couple of the slices in the middle, and I tossed them in a frying pan the next day, no biggie. Next time, I think I will make 2 smaller loaves to cut the cooking time and ensure no mushiness.Absolutely delicious, thank you for sharing, and please people, use the veal, pork and beef. It makes all the difference!!,

Thank you, Anonymous, for your comment. I should edit the recipe so that it suggests you can make two loaves. That is what I do, these days. I freeze one for a future meal. So glad you enjoyed it, and thanks for stopping by.

I would say a starting point for seasoning is one teaspoon of kosher (coarse) salt and about 1/2 tsp of cracked pepper. I don't use table salt. If you do,then start with half that amount. I hope this helps. Any further questions, please email me foodiewife@gmail.com

I have always used my oven's broiler pan to bake my meatloaf. I put nonstick Reynold's in the bottom pan so it is not so messy to clean later. I spray the top of the broiler pan with nonstick cooking spray. As it bakes, the grease drips down off the meatloaf into the bottom pan. It is yummy and the grease is gone.

I used to use a broiler pan, which can work. The baking rack allows for more even browning than a broiler pan. Leave it to America's Test Kitchen to find great tips, because that's where I got the idea!

This looks great! I haven't used veal, although when I make my meatloaf recipe I do use ground chuck with ground turkey. My husband is clueless and the kids and he absolutely love my meatloaf (and Hubby has always said he HATES meatloaf).

I could make a variation of this and love the onions and liquid. I'm always trying to sneak in extra healthy stuff for a family who prefers meat and potatoes and fish to veggies. :-P

My 19 was craving my meatloaf, to tell you the truth I really didn't remember it & personally I didn't think it was all that so I decided to do homework & I found foodiewife's recipe! Absolutely perfect!!!!! It converted my other non-meatloaf fans. I honestly can say i won't put this on a shelf for years ever again. My tweaks were, I used 1# of each meat (I'm from Jersey were you can buy this trifecta in the meat case already- but now I'm in tucson so I have to recreate). ISo i also added an extra egg (3) and 1/4 c more milk, then I topped the meatloaf with applewood bacon for the first hour then removed & brushed on the sauce.

I have to say, it truly is the best meatloaf ever. Delicious. I used pork and beef, still it was wonderful. My husband was at first irritated that I had made a sweet glaze, but after eating it, he actually *apologized* and admitted he LOVED the meatloaf, and would order it in a restaurant. Food apologies don't often happen in these here parts, so this was a huge hit. Thank you for sharing this fabulous recipe!

If you add coriander and a couple of drops of Tabasco to the glaze it gives it a wonderful flavor but does not add heat. I also save the glaze until the meatloaf is almost done, then glaze and broil the top for a few minutes to caramelize the glaze a bit. Yummy!

Hi:-) Just wanted to say my wife is a vegetarian and I have been trying for years to get her onto meat. After many years I have successfully got her eating and enjoying fish and chicken breast (she's not comfortable chewing meat off a bone so I'm happy to leave it there) Anyway about one month ago she was experiencing extreme pain that even the strongest pain killers wouldn't sort out, after some blood tests she was told by a GP and 2 naturopaths she had to start adding red meat into her diet as it was the easiest way to fix the problem along with vitamin B supplements. I cooked her up some of the best steak money can buy but she really was not enjoying it. That's when I thought about meatloaf and found this recipe. I followed it to the letter. She loved it so much it is now a weekly meal and she was so excited the first time she ate it that she took a photo and sent it to everyone. Best of all she hasn't had any pain since. Anyway sorry about this short story however I felt it was worth a mention as it tastes so good even my once vegetation wife loves it!! :-D Thanks for the recipe!!

Going to do this tonight as I just bought the beef,veal, pork mix at my favorite gourmet market. Have you tried the Paula Deen trick of cooking your meatloaf on top of a couple of pieces of sliced bread? The bread soaks up all the grease. Its a great trick

That two slices of bread sound like a good idea. Though, I have to say, I really don't end up with my dripping fat. I'll stick with cooking mine atop a baking rack, because I like the idea of heat getting underneath the loaf as well. Since my baking sheet is foil lined, I can just roll it up and toss it. I hope you enjoy it.

Sorry to say that I made this for dinner last night and it was awful. My house smelled like garlc and the mealoaf tasted like garlic. Didn't use veal and used a 93% lean ground beef which made this very dry. Will go back to my Ann Landers meatloaf or Paula Deen's for the future.

I'm not a fan of anonymous comments, because they come across as cowardly. You could have written to me, as I provide my email.With that said, you say you used ground beef and it turned out dry... did you add ground pork? I'm thinking not. If you read my blog, I say that if you use all beef, it will taste like a giant hamburger. I get frustrated when people alter my recipes and then complain that it didn't work out.As far as smelling like garlic... did you go a little crazy with it? I've done that, and too much garlic can ruin a dish. Sorry you didn't like it, but I have dozens and dozens of people who have written to me to me that they loved it.I won't delete your rude comment, so others can learn from your alterations that they don't work.

I want to try and make this tomorrow but was going to substitute lamb for veal because I already have it. I have a few questions...does this make 1 meatloaf or 2...I saw mention of freezing half. Also if I make mini ones how many mini ones would the whole recipe make?

Dear Holly,I wouldn't recommend substituting lamb for veal. I love lamb, but it's far too strong for this meatloaf. If anything, leave out the veal, and use beef and pork only.This makes a very large meatloaf, but I like to make a two smaller ones, so I can freeze one for later.I think I made 6 or 8 mini loaves. Again, it' s all about how large or small you want to make them.I do hope you take my advice and NOT use lamb. I do make a delicious beef and lamb Shepherd's Pie, but definitely not for meatloaf. Good luck!

Oh my word! You weren't kidding when you said it was the best meatloaf recipe ever. I made it tonight & the family love it. Even the fussy 10 year old. The teenager asked for seconds. I'm looking forward to lunch tomorrow just for the leftovers! Fabuloso!!! I will be making again & again & sharing with friends.

Delicious with nice herb-y flavor and that yummy glaze. Not at all your traditional, same-old tomato/onion flavored meatloaf. Great texture, moist and perfect if you want to make something that will be remembered. I made four smaller loaves. I froze three and baked one in my two-serving size loaf pan. Baking time at 350 degrees was about 50 minutes to reach 160 degrees. Each bite was better than the last. But now I'm sad. There are no left-overs for tomorrows lunch.

I've used this recipe since I first saw it in Sara's show over a decade ago. It truly is the best meatloaf! I like to buy the little foil loaf pans, punch holes in the bottom, and cook them on a metal rack (cleanup is so easy and the leftover loaves are perfect for a sandwich the next day). Thanks for sharing this! =)

On 10 Mar 2014 I posted that I made four mini loaves using this recipe for the first time, and froze three. We loved the one I cooked right away. Yesterday I thawed one of the frozen loaves and cooked it. Awesome! Still as good as the first. And once again, sadly no left-overs! I think next time I'll try making a larger loaf. Again, that two-serving size loaf took about 55 minutes to reach 160 degrees, not the shorter time suggested in the recipe.

Look no further!I have always enjoyed good meatloaf, and my mom's was one that inspired many fond memories. But THIS ONE (don't tell my mom) is the best I have ever had!!!

I varied only slightly from the original, by increasing the quantity of meat almost double, and by using only grass fed ground beef and sweet Italian sausage, and since I adore garlic, I more than doubled that. Otherwise, I followed the original as closely as I could, and I could not be more delighted with the results.

I served the meatloaf with Szechuan Green Beans, from showmethecurry.com (another favorite of mine).

Absolute meatloaf nirvana and I even forgot the marjoram! Didn't have parsley so used cilantro. No veal, just half and half ground beef and ground pork. Perfect texture and moisture content. Will certainly make this again AND remember the marjoram this time! Thanks Debby.

OMG! My mom came to visit and before she left for the airport I wanted her to have a great dinner! I saw your Blue Plate Special and MY MOM SAID TO TELL YOU THIS WAS A 10+!!!!!!!! Everything about it is excellent! I can't wait to make a sandwich! We had garlic mashed potatoes and broccoli with it! YUM!

Googled it, made it, ate it! YUM!!! I left out the veal and upped the pork. My husband was dubious when I said I was making meatloaf but he loved it. I did add a little of my Aunty's plum worcestershire sauce to the glaze and I used mild american mustard (that could be an aussie thing)instead of dijon and sriracha sauce for the hot sauce. Love the free form loaf! and the cooking method, so easy to clean up. Very thorough recipe thanks! I'm adding it to my tried and tested recipe collection.

You can buy a mini food processor for $15.00 or so, and liquefy the onions. Your hubby will never know. Love onions, and I'm the same way with bell peppers. I like the taste, but I hate their texture. My hubby loves peppers, so I use the food processor to pulverize them. It's a win-win!!

Hubby made this for the first time and is putting in the oven now. He wasn't sure where to put Dijon mustard, so left it out...by the time he mentioned to me he had form and sauced the loaf. In any case, I'm sure it will be delicious, but wanted to mention. Thank You.

I just sampled the little patty that you suggested to make, to see if the spices needed to be adjusted, and, OH, MY...it was SOOO delicious! Can't wait for this to be done so that I can have a bigger piece! Thank you for sharing this wonderful recipe!

I can never get the actual recipe to show unless I open this page on my desktop and this is my go-to meatloaf recipe! Any suggestions? I love this and the glazed carrots! I could eat them daily! Thanks for posting!

The meatloaf recipe looks great (husband's favorite) so will make it soon. I was buying loaf pans for meatloaf, and replacing them often, then I remembered my Aunts and Mother and Grandmother cooking with cast iron loaf pans for bread and meatloaf. Used the same pans forever. So I bought some. Great investment. Browns beautifully, gives a more roasted flavor to meatloaf and the pans get better the more they are used. Love your site! Making the Transylvanian Goulash today and take it to work tomorrow. Hope it is a hit. Looks delicious.

Welcome!

Welcome to my internet kitchen. Please, sit back and relax, and watch me make delicious food and bakery recipes. Most of my recipes are simple, flavorful meals-- and a few baked treats. I focus on using fresh, seasonal ingredients and I try to avoid using boxed mixes and processed foods. I'm having fun learning how to cook like my grandmother once did-- from scratch! I hope that my step-by-step photos will inspire a timid cook to try them. Even if you're a seasoned cook, hopefully you'll learn a new tip or two.

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